4 – 5 people:
- 400 grams buckwheat flour
- 100 grams all purpose flour
- 150 grams butter
- 175 grams Valtellina Casera cheese (if you can’t get this, you can use Italian Fontina or Fontal)
- 150 grams Parmigiano Reggiano or Grana Padano finly grated
- 200 grams Savoy cabbage
- 250 grams cubed potato
- 1 clove garlic
- 4 sage leaves
- salt and pepper
- Mix the two flours, add some water and knead for five minutes.
- Roll the dough with a rolling pin until you get a 2-3 millimeters thick sheet from which you have to cut strips 7-8 centimeters wide. Then put them one on top of the other and cut again to obtain the pizzoccheri (short noodles half a centimeter wide). This sounds a bit confusing… but it is quite simple… just look at this picture:
- Cut the cabbage into pieces and cook it together with the cubed potatoes in salted boiling water. After 5 minutes add the pizzoccheri and let cook for ten minutes. In the meantime brown the butter with some garlic and 4 sage leaves.
- Drain some pizzoccheri and vegetables with a skimmer and put them in a baking-dish.
- Cover with grated Parmigiano Reggiano, slivers of Fontal cheese and a little bit of the melted butter, then put on another layer of pizzoccheri and vegetables, cheeses and butter. Make as many layers as required. Finish with a layer of cheeses and butter and serve hot with a dusting of pepper.